Some spices constitute the bark of a plant. These barks are highly flavoured and impart taste to a certain food item. Some spices do not come under any category of seed, fruit etc but yet belong to the family of spices. They are also used to impart flavour and taste to the food. Some common miscellaneous spices are Black Pepper, Long Pepper, Chabika, Clove, Amchur, Asafoetida, Karpoor, Arrowroot, Musk Mallow and others.
Besides these the Indian spices are also used in Ayurvedic medicines; as preservatives and perfumes. It does not matter in what forms these are used as the Indian spices are sure to cast a magical spell on whoever uses them.
Other types of spices can be derived from the flowers and fruits of a certain plants. Some common flowers which are used as spices are Rose, Caper, Rhododendron, Juniper, Kokam, Mace and Nutmeg, Vanilla, etc. Similarly the roots or parts of roots, of many plant species have become specialised to serve as spices. The following spices are basically roots used as spices and condiments: Galangal, Garlic Ginger, Horse Raddish, Onion, Stone Leek, Lovage, Shallot, Sweet Flag and Turmeric.
Some spices constitute the bark of a plant. These barks are highly flavoured and impart taste to a certain food item. Some spices do not come under any category of seed, fruit etc but yet belong to the family of spices. They are also used to impart flavour and taste to the food. Some common miscellaneous spices are Black Pepper, Long Pepper, Chabika, Clove, Amchur, Asafoetida, Karpoor, Arrowroot, Musk Mallow and others.
Besides these the Indian spices are also used in Ayurvedic medicines; as preservatives and perfumes. It does not matter in what forms these are used as the Indian spices are sure to cast a magical spell on whoever uses them.
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